Delightful Banana Pudding Cheesecake Cones
A delicious summer dessert combining the creaminess of cheesecake and the nostalgic flavors of banana pudding, all served in crispy ice cream cones.
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 2 ripe bananas, sliced Squeeze lemon juice over to prevent browning.
- 1 tsp vanilla extract
- 1 tsp lemon juice
For assembly
- 6-8 ice cream cones
- Optional toppings: crushed graham crackers, chocolate chips, sliced strawberries
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. This should take about 2-3 minutes.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated. Add in the vanilla extract and lemon juice, mixing just enough to combine.
- Squeeze the lemon juice over the sliced bananas to prevent browning, then fold them into the cheesecake mixture.
- Using a piping bag or spoon, fill the ice cream cones with the cheesecake and banana mixture. Make sure to pack them in tightly.
- If desired, sprinkle some crushed graham crackers or chocolate chips over the top for added texture.
- Place the filled cones in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Notes
Best enjoyed fresh on the day they are made. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Prepare cheesecake filling a day in advance for convenience.